All Salads’ Recipes

All Desserts’ Recipes

fennel

Long time since my last post. First of all I want to thank Seema (here her blog http://www.coffeemakerslist.com) for all the love and support she showed me, pushing me to come back. Since we moved in Germany (around November), I had so much colon-pain every afternoon till nights, which often turned out into an emergency bathroom call. Since 7th April I kind of changed my everyday nutrition into a more “veganish” way of eating, I still eat fish though. The reason was mainly my pain, which now is reduced significantly. I would say that 90% of time I am fine. Anyway long story short: I got kind of depressed and had a lack of creativity since now milk, eggs, cheese and other stuff don’t belong our fridge anymore. But now I am slowly rearrange my everyday meals…

This recipe is a traditional recipe, very very refreshing, you can make it completely vegan skipping anchovies. Some family serves it at the very end of the meal, to “wash” your mouth thanks to the citrus and help digestibility through fennel nutrition properties or could be served between two important and heavy courses to lighten them up.

Time: 15 minutes + 10 resting

Ingredients:

4 orange ( better quality without seed)

3 fennel

2 spring onions

10 black olives

oregano, salt and pepper

2 tablespoon extra virgin olive oil

3 teaspoon balsamic vinegar

fresh parsley

Optional: 3-4 anchovies cut in small pieces

1. Cut oranges skin out.: you need to completely remove the white skin part and cut in small chunks.